Deconstructed Yuzu Crémeux with...Deconstructed Yuzu Crémeux with Black Sesame Praline and Shiso Gel

A masterful interplay of tart citrus, earthy black sesame, and aromatic shiso leaf, presented with the precision and elegance of modern fine dining.

Ingredients

Cooking Instructions

1. 01

   For the Yuzu Crémeux: Bloom the gelatin sheet in ice-cold water for 5 minutes. In a small saucepan, gently heat the yuzu juice and 40g of caster sugar until dissolved. Whisk the egg yolks in a bowl, then slowly temper with the warm yuzu mixture. Return to low heat, stirring constantly until it reaches 82°C (180°F) to coat the back of a spoon.

2. 02

   Remove the custard from heat, squeeze excess water from the gelatin, and whisk it into the hot yuzu custard until dissolved. Pour the hot mixture over the chopped white chocolate and let sit for 1 minute. Emulsify using an immersion blender until perfectly smooth, then stream in the cold heavy cream. Pour into silicone dome molds and freeze for at least 4 hours until solid.

3. 03

   For the Shiso Fluid Gel: Blanch the shiso leaves in boiling water for 10 seconds, then shock immediately in ice water to preserve the vibrant green color. Squeeze dry. In a saucepan, bring 150ml water, 40g sugar, and the agar-agar to a boil, whisking constantly for 2 minutes. Pour into a shallow tray and chill until completely set into a firm sheet.

4. 04

   Roughly chop the set agar gel and place it in a high-speed blender along with the blanched shiso leaves. Blend on high until a completely smooth, glossy fluid gel forms. Transfer to a piping bag and refrigerate until assembly.

5. 05

   For the Black Sesame Praline: Caramelize the remaining 20g of caster sugar in a dry pan until it reaches a deep amber stage. Pour onto a silicone mat, let cool completely, then shatter into shards. Blend the hard caramel shards, black sesame paste, and a pinch of Fleur de sel in a food processor until it forms a smooth, slightly textured fluid paste. Transfer to a small piping bag.

6. 06

   To Assemble: Unmold the frozen Yuzu Crémeux domes and place one in the center of each chilled plate; allow to defrost at room temperature for 15 minutes. Pipe dots of the vibrant green Shiso Gel and dark Black Sesame Praline around the dome. Garnish the top of the crémeux with a delicate touch of edible gold leaf and tiny micro-shiso leaves before serving.